Ingredients
Method
1.Preheat oven to 180°C. Butter a 24cm oven-proof dish.
2.Peel the tamarillos (use a serrated knife) and slice each into 3-4 thick rounds. Spread these in the bottom of the greased dish.
3.In a bowl, whisk together the eggs, milk, cream and sugar.
4.Stir in the almond, cornflour and sifted cocoa, mixing to a smooth batter.
5.Pour the batter over the back of a spoon and into the oven-proof dish – doing it this way means it doesn’t displace the fruit pieces.
6.Bake for 35 minutes or until the middle is only just wobbly.
7.Serve warm with whipped cream, if desired.
Note
- Get creative and try it with black Doris plums or morello cherries – chocolate loves them both!
